Each time water in a cell freezes slowly, long sharp crystals spear through the membrane structures of the cell. The most reasonable explanation for the bad taste of meat that has "freezer burn" from repeated freezing is the destruction of.

Cell structure/ fibers.

Explanation:

The cell contain a high amount of water and when we freeze the meat slowly the water is converted to crystals. These crystals rupture the cellular structure of cell or in other words cause the destruction of muscle fibers that causes the freeze burn. To avoid this we should

i think the answer is b.